Description
A unique twist on classic French macarons using earthy beets, creamy goat cheese, and crunchy walnuts for a delicious appetizer.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 cup cooked and pureed beets
- 1/2 cup goat cheese, softened
- 1/4 cup heavy cream
- 1/4 cup walnuts, toasted and chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour and powdered sugar.
- In a separate bowl, whip the egg whites until foamy.
- Slowly add granulated sugar and beat until stiff peaks form.
- Gently fold in the beet puree.
- Gradually add the almond flour mixture until combined.
- Pipe small rounds onto the prepared baking sheet.
- Let them rest for 30 minutes until they develop a shell.
- Bake for 15-20 minutes, then cool completely.
- For the filling, whip the goat cheese and heavy cream until smooth.
- Season with salt and pepper, and fold in the chopped walnuts.
- Assemble the macarons by spreading the filling between two shells.
- Serve as an elegant appetizer.
Notes
Make sure egg whites are at room temperature for best volume. Monitor baking time closely, as every oven differs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: macarons, beet, goat cheese, walnuts, appetizers